Homemade ham
The recipe is here ↓
Hello, this is ☺ ︎
I can't go back to the market anymore
Homemade ham for New Year's Day
✔ moist and soft with only salt koji
✔ Safe for family without additives
✔ nothing special. Continue without difficulty at home
Materials
Pork loin 450g
Shio koji 10% of meat
1 bay leaf
(You can add herbs if you like)
How to make
① Put pork, salt koji and bay leaf in a bag
② Let it sit in the refrigerator for 2 days
③ Rice Cooker "Keep warm" for about 2 hours
※ Return the meat to room temperature
④ Put the whole bag in cold water and cool it quickly
(To prevent the growth of germs)
⑤ Let it rest a little and then cut
→ moist feeling keep ☺ ︎
point
・ Meat is soft with enzyme of salt koji
The trick is not to put too much fire
· Busy day ally in premade
Nutrition of homemade ham and koji
salt koji
amino acids help protein absorption
✔ muscle, skin and hair
✔ the burden of digestion
Pork
Rich in vitamin B1.
✔ recovery
✔ measures against irritation and sluggishness
Choice to "reduce processed meat"
The market is not bad
One way to become someone you can choose
Arrange
・ Salad
・ Sandwiches
· Osechi · Also for standing dishes ◎
Just because there is koji
the usual meat.
Turns into a healthy meal
In Miyazaki
Son of a high school student
A rebellious daughter of a middle school student
I'm sending out while being a mother
Living with Koji
Little by little, ☺!
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It's very encouraging
自家製スライスハムを作るにあたって、炊飯器の「保温」機能を使うのがポイントですが、調理時に気をつけたいのは火加減です。火を通しすぎると固くなってしまうので、約2時間の保温時間を守るのが柔らかさキープの秘訣です。 また、一度作ったハムは冷蔵保存だけでなく、薄くスライスして冷凍保存も可能です。食べる時は自然解凍か電子レンジの弱モードでさっと温めると、手作りの美味しさが蘇ります。忙しい日には作り置きしておくと便利で、サラダや サンドイッチ、おせち料理の彩りにもぴったり。 豚肉450gに対して塩麹は10％の量を使うことで、麹の酵素が肉を柔らかくし、しっとりとした仕上がりになります。ローリエは香り付けに効果的ですが、お好みのハーブを足しても風味が豊かになり、お子様も喜ぶ味になります。 さらに、添加物が気になる方や加工肉を控えたい方にとって、自家製ハムは安心して食べられる選択肢です。私も家族の健康を考えて作り始めてから、市販品には戻れなくなりました。塩麹が持つアミノ酸効果で消化もサポートされるので、毎日の食事に取り入れやすいですよ。